Delicious Beer Braised Beef Perfect For Any Occasion

Do you love cooking with alcohol? I do. Cooking wine is the most common for me. We do use beer and stout often too. I used to use brandy and rum before, but despite that the alcohol actually evaporates out in the cooking process, the flavor can be strong for kids. So now we keep the strong flavors out. It’s getting cooler here now so kids like having such comfort food kinda meals. Almost every weekend meal ends up being a slow-cooked meat dish. While the weekdays call for a quick soup and salad.

Step-by-step: Beer-braised beef

Slow cooker / Crockpot

Trim – Using a chef’s knife and sturdy cutting board, clean beef of any excess fat and cut them into 3-inch chunks Season beef with salt, pepper, and toss in the flour – coat well.Pro tip – The flour gives these that toasted brown look and will help thicken the sauce later. Sear – In a skillet over medium heat sear the beef with oil on all sides. Once the beef is browned on all sides remove them from the pan and set asidePro tip – Let the pieces cook for a minute or two before you move them if they are still stuck wait for them to release automatically.

Saute – To the same skillet – add a tablespoon of oil and saute the onion, ginger, and garlic. Remove and set aside Deglaze – To the same skillet, add the stock/broth or water and deglaze the pan – scraping as much of the caramelized bits as possible.Pro tip – Use a soft scraper to get as much caramelization as possible. You don’t want to lose out on good flavor.

Combine – Add the veggies to the slow cooker or crock-pot followed by the onion mixture, deglazed pan juices, and seared beef. Liquid ingredients – To the beer add the rest of the ingredients. Pour it over the beef in the slow cooker/crockpot. Cook – Turn in the slow cooker/ crockpot on and cook the meat until fork-tender. You can cook on low for 6 to 8 hours or on high for 4 hours.Pro tip – Personally, I like cooking on low so the meat is moist, juicy and fork-tender

Stovetop beer braised beef

Sear – In a skillet over medium heat sear the beef with oil on all sides. Once the beef is browned on all sides remove them from the pan and set asidePro tip – Let the pieces cook for a minute or two before you move them if they are still stuck wait for them to release automatically. Saute – To the same skillet – add a tablespoon of oil and saute the onion, ginger, and garlic. Deglaze – add the stock/broth or water and deglaze the pan – scraping as much of the caramelized bits as possible.Pro tip – Use a soft scraper to get as much caramelization as possible. You don’t want to lose out on good flavor. Combine – Add the veggies followed by the beer and the rest of the ingredients. Return the beef pieces back to the pan. Cook – Turn the heat to medium and bring to a boil. Then turn the heat to low and cook until fork tender. This usually will take between 1 1/2 to 2 hours.Pro tip – make sure to stir every 15 to 20 minutes adding 1/4 to 13 cup water as necessary to prevent it from burning at the bottom.

Instant pot beer braised beef

Sear -Turn the instant pot on saute. Place the stovetop pressure cooker on medium heat. Sear the beef in one tablespoon of oil on all sides. Once the beef is browned on all sides remove them from the pan and set asidePro tip – Let the pieces cook for a minute or two before you move them if they are still stuck wait for them to release automatically. Saute – To the same pot – add a tablespoon of oil and saute the onion, ginger, and garlic. Deglaze – add the stock/broth or water and deglaze the pan – scraping as much of the caramelized bits as possible.Pro tip – Use a soft scraper to get as much caramelization as possible. You don’t want to lose out on good flavor. Combine – Add the veggies followed by the beer and the rest of the ingredients. Return the beef pieces back to the pan. Pressure cook – Instant pot – Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot to pressure cook on high for 35 minutes. Stovetop pressure cooker – Close the pressure cooker and pressure cook for 45 mins. Natural release – When done, turn off and let natural release for 10 minutes. Open the instant pot. Taste and adjust seasoning.Pro tip – It is best to use natural release with curries. Otherwise, the spray of spices in the quick release can clog the instant pot valve which is difficult to clean.

Tips for Success

Choose the Right Cut: Select a tough cut of beef such as chuck roast or brisket, as these cuts become tender and flavorful when slow-cooked. Brown the Beef: While not necessary, browning the beef before adding it to the slow cooker can enhance the flavor and texture of the meat. Add Flavorful Ingredients: Along with beer, consider adding aromatics like onions, garlic, and herbs such as thyme or rosemary to enhance the flavor of the dish. Use Enough Liquid: Ensure there is enough liquid (beer, broth, or water) to cover the beef in the slow cooker. This will help prevent the meat from drying out during cooking. Cook Slow and Low: For tender and flavorful results, cook the beef on low heat for several hours. This allows the flavors to develop and the meat to become tender. Thicken the Sauce: If desired, you can thicken the sauce after cooking by creating a slurry with cornstarch and water and stirring it into the cooking liquid. Allow the sauce to simmer and thicken for a few minutes before serving. Adjust Seasoning: Taste the dish before serving and adjust the seasoning as needed. The flavors will intensify during cooking, so it’s best to start with less seasoning and add more if necessary. Serve and Enjoy: Serve the beer-braised beef hot, garnished with fresh herbs if desired. This dish pairs well with mashed potatoes, rice, or crusty bread.

Creative variations

Beer and BBQ Sauce: Add some barbecue sauce to the beer braising liquid for a sweet and tangy flavor. Serve the beef on buns for delicious barbecue sandwiches. Beer and Mustard Glaze: Mix beer with Dijon mustard, honey, and a splash of vinegar for a tangy glaze. Brush the glaze over the beef before serving for added flavor. Beer and Mushroom Gravy: Add sliced mushrooms to the slow cooker along with the beef and beer. Use the cooking liquid to make a rich mushroom gravy to serve over the beef. Beer and Root Vegetables: Add root vegetables like parsnips, turnips, and rutabagas to the slow cooker along with the beef and beer. The vegetables will soak up the flavors of the beer and beef, making them incredibly tasty. Beer and Chili: Add some chili powder, cumin, and diced tomatoes to the slow cooker along with the beef and beer for a spicy twist on traditional beer-braised beef. Beer and Herb Infusion: Infuse the beer with fresh herbs like thyme, rosemary, and bay leaves before adding it to the slow cooker. This will add a subtle herbal flavor to the dish. Beer and Tomato Sauce: Mix beer with tomato sauce, Worcestershire sauce, and brown sugar for a sweet and savory sauce. Pour the sauce over the beef before cooking for a delicious flavor combination.

Creative ways to serve beer-braised beef:

Beer-Braised Beef Tacos: Shred the beer-braised beef and serve it in warm tortillas with your favorite taco toppings, such as shredded cheese, lettuce, and salsa. Beer-Braised Beef Poutine: Serve the beer-braised beef over a bed of crispy French fries and top it with cheese curds and gravy for a delicious twist on the classic Canadian dish. Beer-Braised Beef Shepherd’s Pie: Use the beer-braised beef as the filling for a shepherd’s pie, topping it with mashed potatoes and baking until golden and bubbly. Beer-Braised Beef Sandwiches: Pile the beer-braised beef onto hoagie rolls and top it with melted cheese and caramelized onions for a hearty sandwich. Beer-Braised Beef Stuffed Peppers: Fill hollowed-out bell peppers with the beer-braised beef and rice mixture, top with cheese, and bake until the peppers are tender. Beer-Braised Beef Pizza: Use the beer-braised beef as a pizza topping along with caramelized onions, mushrooms, and mozzarella cheese for a unique and flavorful pizza. Beer-Braised Beef Hash: Chop the beer-braised beef and potatoes into small pieces and fry them together with onions until crispy and golden brown for a hearty breakfast hash.